Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he has been eating, celebrating, and writing about the city’s cuisine for more than 30 years.
Now Fitzmorris is refreshing his bestselling cookbook New Orleans Food. The book features all of the favorite recipes, steeped in the town’s Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Ru00e9moulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Cafu00e9 au Lait), these dishes are elegant and casual, traditional, and evolved.